Culinary ramblings of a mischievous cook. Recipes,pictures,diary entries and all things foodie.Follow a journey of life in the east Algarve, Portugal...

Tuesday, 23 April 2013

All Kale Caesar

Spring took its time to arrive this year but today we are just over a month in and the beautiful hot rays of sunshine are finally here.What better way to celebrate than with friends in the form of a healthy lunch in the garden. Our thoughts now turn to lifting our spirits, and as we all well know we should be eating our greens.I know, I know, I know. More kale. I am overwhelming you with all this healthy green shit, but this is a star turn.The crisp-tender texture and
robust flavour of roughly torn Portuguese kale standing up to the tart
Caesar dressing of this healthy, hearty salad. Serve as a first course, or as a
side dish or part of a tapas with grilled chicken, beef, or lamb,or even cook some chicken and mix it into your salad for a kale and hearty "chicken" Caesar.Raw
kale takes the place of traditional Romaine or Cos lettuce and partners with a
bold dressing that stands up to the hearty greens.Caesar you say, doesn´t that involve anchovies? I can just see you grimacing the “ewww gross!” face about the anchovies. You just think you don’t like them. Anchovies are, in fact, delicious, and nutritious just like this salad.Trust me, a Caesar is no proper Caesar without anchovies.Accept no substitutes.Crispy homemade croutons tossed with olive oil, salt and herbes de
Provence,a perfect solution to 3 day old bread and here you have a cheap healthy salad and a clear conscience, having found a use for the remains of the week-ends loaf.Hey-ho I hear the door bell ringing so its off to the jardim for lunch.

Kale Caesar salad

FOR THE CROUTONS4 tablespoons extra virgin olive oil100g 3-day old white bread cut into 3cm cubesPre-heat the oven to 200C/390F/ gas mark
5. Toss the bread cubes around in a bowl with the oil.Spread over a baking tray and bake in the oven,
turning occasionally for 20 minutes until golden brown.Remove from the oven and allow to cool.

The mostcommon variety of Kale in Portugal is Tronchuda beira.It is much more heat tolerant than any other kale, this traditional heirloom comes directly from Portugal where it is a centre stage vegetable beloved for its mild but rich flavour and easy cultivation. This vigorous variety is milder and sweeter than other cole crops.

About Me

I´m a self-taught cook.From my childhood in Scotland through growing up in South East England, my mother was my formative influence. Holidays in Europe, America,Africa and Scandinavia fed me with culinary inspiration. Fifteen years of holidaying in Tavira, led me to up roots and follow the dream to live in Portugal. Here in Castro Marim we run a small guest house, Casa Rosada.Relocation has opened my eyes and taste buds to how recipes and their ingredients can change and develop when incorporated into another country´s food culture and how foreigners like myself adapt the local dishes,bringing a new slant to them.In the last three years I have been researching and cooking traditional Portugueses dishes and then inventing a modern twist to them. I´ve started this food blog so I can share new recipes and a slice of Algarvian life here at Casa Rosada here in Castro Marim.